How to Make The Ultimate Sous Vide Prime Rib with Mint Persillade
Hosts Bridget Lancaster and Julia Collin Davison make the ultimate Sous Vide Prime Rib with Mint Persillade.
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I sous vide and smoke prime rib
Can you save the juices that were poured out for gravy or au jus?
The TWO DAY Roast 🤣
it was perfect!!!!!!
You say 16-24 hours, what are the internal temps of the steak ?
can I use boneless whole ribeye and fridge dry brine 4 days on wire rack or will it dry out?
DO NOT eliminate the fat
why take the bones off before the cook?
I'm so gonna make one
I"m a big sous vide person and this looks really good. I do want that jus from the bag though.
All the toxic petrol chemicals of the bag leeches into the meat.
WRONG! WRONG! WRONG! Cook with the Rib Bones! WoW
my only confusion is this- why spend the time desiccating the outside of the roast for that crust, if you're just gonna rehydrate it with the sous vide method?
Does not look easy at all!
My oven has sous vide feature, may be I can try this.
I liked the video and left a comment to help the algorithm. Do more sous vide videos.
You have a cut with a very small cap. I would never buy that . The scoring is not needed. That time is the fridge is a waste. The pre-browning is not needed. Dont use the broiler. Just put the roast in a 500 degree oven for 15 minutes after cooking to 120 degree.
That roast looks so unappealing with ice cold fat. You couldn’t take the pic when it was hot and attractive
no no no no…………taste the plastic from here. YUCK……..!
The use of the term "persillade" is REALLY pretentious!! ESPECIALLY BECAUSE what they made was NOT persillade. Persillade is simply finely chopped parsley and garlic, NO anchovies, NO lemon juice, NO mint. ALSO I don't know that I like the idea of detaching the bones before the meat is cooked. Bones impart flavor AND, to me, it is easier to detach the bones AFTER it is cooked. OTHER THAN THAT, the final product DID look delicious.
Nope no way am I ruining an expensive rib roast by cooking it this way or using this nasty sauce you missed the mark here. I've been cooking prime rib for 20 years.
It’s odd that they’re so worried about moisture loss, but rest the roast in the fridge for 4 days. I do that too, but moisture loss is exactly the point… it concentrates flavor
That looks like a cheap zip lock bag?? Should use higher quality bags. Like freezer bags. Especially if you are cooking for this long, you dont want that cheapo plastic in that hot water.
I have a 2-rib, ~5.5lb roast. Would I still do it for the 16 hours?
Made a 6 pounder last night. Seared on all sides, 130 for 6 hours till the roast was 120. Then into a 450 oven for further Browning and finishing. Better than any restaurant.
Great way to get all the kids and elderly sick. She’s keeping that is such like temperature bacteria is multiplying. You really have to know what you’re doing.
Oh man, I have got to try this! Getting that medium rare from end to end looks so good. Thanks for this instructive video on how to do a prime rib roast and sous vide it to perfection. 👏🤤
Wow!
Sous vide first then sear for a more even cook. You also didn’t need to remove all that fat or add the crosshatch.
Sorry, not digging this method. It just screams lack of sensuality.
Not sure why they seared it first….. best to salt it a couple days prior, use about 1.5% salt to meat ratio or about 6-7g salt per lb. sous vide at 131f or 8+ hours. sear with method of choice prior to serving.
Thanks – I needed the extra details, including the 16-24 hours. Prime roast can be tough even when medium rare and I find that very disappointing. Most others are saying 6 to 10 hours and that seemed quick to me.
This method takes way too long two days?!?!!! Plus the sous vide machine is too expensive this recipe is for rich people!! 😢
Interesting information and some ideas. I'll probably stick with my smoked prime rib roast. Just don't see how this would have much flavor.
The loin end selection is a personal preference. I prefer the chuck end because it has a bigger cap or Spinellis which to me is much better. Keep in mind this primal originally has seven bones so usually you are ordering a half cut prime rib. You will either get four or three bones depending on how they cut it
For those who don't have the equipment for sous vide, a tried and true method for the perfect looking as well as super tender medium rare prime rib is simple: Brown the outside of the roast in a hot skillet, then place in a roasting pan; cover and roast in the oven at 200 degrees. Remove from the oven when the internal temp at the center of the roast reaches about 127 degrees. Loosely cover with some foil and let it rest for around 20 minutes. By then the internal temp should rise to about 132-133 degrees, which is the perfect medium rare temp. Obviously, if you like your roast more rare or more cooked, adjust the internal temp accordingly. This procedure takes a little longer due to the really low temp, but it's well worth it.
how do you estimate time for a large rib roast, in the range of 10 pounds? I can find charts showing cooking temps but not how long to cook them. doesn't look like I can stick a temp probe into the meat and cook to the desired 130° F
Another Great Job, Thanks You
You don't need a sous vide machine. This is too complicated. All you need is a meat thermometer with a probe.
Steps:
1. Season the roast with salt & pepper. Put it on a roasting rack.
2. Set your oven temp to 250 degrees F.. No need to preheat the oven.
3. Stick your meat thermometer probe into the center of the meat.
4. Set the alarm to go off when the internal temp reaches 118 degrees F.. Cook the meat.
5. Take the meat out of the oven and let it rest for about 30 minutes.
6. Raise the oven temp to 500 degrees F.
7. Put the meat back into the oven for about 10 mins. This should bring up the internal temp to around 125-130 degrees F.
8. Take the meat out of the oven. Cut and serve. There is no need to rest the meat.
I have found using a metal straw is also good at sucking air out as well. at the stage before going into the water and then again sucking the last bit of air that works its way to the top out as well. I haven't made this dish though btw